Breadsticks With Dark Chocolate And Himalayan Pink Salt

1. 1

   Place the flour in a bowl and make a well in the center.

2. 2

   Place the water, yeast, salt, olive oil, and the malt barley in the well and combine, kneading for 8 to 10 minutes. The dough should not be too soft.

3. 3

   Add the chocolate chips and incorporate them into the dough (work quickly so the chocolate doesn't melt), shape it into loaf, and roll it out into a rectangle measuring approximately 30 x 10 centimeters. Place the sheet of dough on a work surface floured with durum wheat flour, brush it with a generous amount of olive oil, then sprinkle it with more durum wheat flour, cover the dough and let it rise for 50 to 60 minutes.

4. 4

   Preheat the oven to 200C.

5. 5

   Use a large knife and cut the dough into strips from the short side, to a width of approximately 1/2 inch, then take each strip carefully from the center and roll it between your fingers to lengthen it.

6. 6

   Sprinkle with the Himalayan pink salt.

7. 7

   Place the breadsticks on a baking sheet leaving some space between each.

8. 8

   Bake for approximately 18 to 20 minutes, until lightly golden.

9. 9

   Remove the baking sheet from the oven and serve once the breadsticks have cooled.

* Per serving · 4 servings · Values may vary.